Satisfy your sweet tooth by creating this crispy, pumpkin brittle with toasted nuts, seeds, and raw honey!

Made with gluten-free ingredients, this Paleo brittle packs in protein-rich nutrients to energize your day. Serve it as a grab-n-go snack on busy mornings or treat yourself to a quick bite between meals.

Pumpkin spice, raw honey, and coconut sugar add a natural sweetness without needing any refined sugars. For crunch, almonds, pumpkin seeds, and sesame seeds are toasted to a crisp, candy-like flavor. Simple to make, it only takes 10 minutes to prep and can be stored in an airtight container for up to two weeks.

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To get started, toast the sliced almonds and pumpkin seeds in the oven for 10 minutes. Remove from oven and add the sesame seeds on top. Return and bake for an additional five minutes, then allow to cool. Add in the pumpkin spice last and set aside.

Next, combine the honey, coconut sugar, and water in a large skillet. Bring to a simmer over medium heat and continue stirring until the temperature reaches 275°F on a candy thermometer. Remove the skillet from the heat and stir in the ghee, vanilla extract, and salt. When the ghee melts, return the skillet back to the heat and simmer until the temperature reaches 300°F on a candy thermometer.

Then, turn off the heat and mix in the toasted nuts and seeds. Simmer until they are evenly distributed, and spread the mixture onto a baking sheet lined with parchment paper. Shape the mixture into a large slab (measuring roughly 9 x 12 inches) and allow it to cool for at least one hour. Once cooled, break it into pieces and serve immediately. To store, place in an airtight container at room temperature for up to 2 weeks.

Tip: This recipe uses almonds for extra bulk, but you can easily substitute them with sliced pecans or cashews in equal quantities.

Felicia Lim

Pumpkin-Spiced Honey Almond Brittle

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Total time:1 hr
45 mins

Inactive Time: 1 hr 1 hour

Cook Time:35 mins 35 minutes

Prep Time: 10 mins 10 minutes

Serves:8

Pumpkin-Spiced Honey Almond Brittle

Recipe by: Felicia Lim

Satisfy your sweet tooth by creating this crispy, pumpkin brittle with toasted nuts, seeds, and raw honey.

Tools

• Large baking sheet
• Large skillet
• Candy thermometer

Ingredients

• ½ cup raw pumpkin seeds
• ½ cup raw almonds, sliced
• 1 T white sesame seeds
• 1 T pumpkin spice
• ¾ cup honey
• ¼ cup coconut sugar
• ¼ cup water
• 2 T ghee
• 1 t vanilla extract
• ¼ t salt

Instructions

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Spread the pumpkin seeds with sliced almonds onto a baking sheet and bake for 10 minutes. Take sheet out of the oven and sprinkle sesame seeds on top. Bake for another 5 minutes, then let cool for 5 minutes. Toss nuts and seeds with pumpkin spice and set aside.
• In a large skillet, mix the honey, coconut sugar, and water over medium heat. Stir until well combined. Bring to a simmer and cook until the temperature reaches 275°F on a candy thermometer (approximately 10 to 15 minutes).
• Remove the skillet from the heat, then stir in the ghee, vanilla extract, and salt. Once the ghee has fully melted, return the skillet to the heat and simmer until mixture reaches 300°F (about 5 minutes).
• Turn off the heat and mix in the toasted nuts and seeds.
• Pour the mixture onto a large baking sheet lined with parchment paper, forming a 9 x 12-inch slab. Let it cool for an hour before breaking it into pieces.

Looking for Paleo ingredients? Here are a few we’d recommend:
Raw almonds (NOW Foods)
Sesame seeds (McCormick)
Raw honey (Bee Farms)
Ghee (Pure Indian Foods)
Vanilla extract (Frontier)

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